QUALITY AND SHELF-LIFE OF TOMATOES IMPROVED BY INTERMITTENT WARMING

Breaker tomatoes of the long life cultivar 'Daniela F-1' Hazera (Lycop ersicon esculentum Mill) treated with 1 g/L iprodione, were stored at 6, 9 and 12 degrees C, and 90-95% RH for 14 and 21 d. Fruit stored at 6 and 9 degrees C was exposed to intermittent warming at 20 degrees C for one day, at 7-d intervals. Fruit was then allowed to ripen for a p eriod of 3 d at 20 degrees C and 75-80% RH. In comparison to continuou s storage at 6 or 9 degrees C, intermittent warming during two or thre e cycles of 6 d at 6 or 9 degrees C and 1 d at 20 degrees C, enhanced the surface colour and encouraged ripening. At the end of cold storage and after post-storage ripening, there was no significant change in t he soluble solids content. A slight reduction in titratable acidity wa s induced by intermittent warming. After ripening, the best results we re obtained by intermittent warming during three cycles of 6 d at 9 de grees C and 1 d at 20 degrees C. Continuous storage at 12 degrees C al so yielded good results. Both treatments resulted in fruits of accepta ble quality and shelf life for commercial purposes. Similar results ha ve already been reported for conventional tomato hybrid plants indicat ing that the physiological behaviour of both cultivars were similar te nder similar intermittent storage temperatures.